Recipe from The GeDunk: GCC Alum.
Start the night before!!!
- 2 loaves (1 lb each) frozen bread dough, thawed (about 3-4 hours)
- 1/2 c. sugar
- 1 T. cinnamon
- 3/4 c. pecans (optional)
- 3/4 c. butter, melted
- 1 package butterscotch pudding (or vanilla) NOT instant
- 1/2 c. firmly packed brown sugar
Grease a 12-cup bundt pan. Cut each thawed loaf of bread into eight even slices. Combine sugar with cinnamon and nuts in a small bowl. Dip each slice of bread dough into melted butter then into sugar mixture. Stand slices upright in prepared pan. Sprinkle remaining cinnamon mixture over rolls, then sprinkle with dry pudding mix. Stir brown sugar into remaining melted butter and pour over rolls. Cover lightly with plastic wrap and refrigerate over night. Rolls should rise to top of pan.
In the morning, remove rolls from refrigerator. Remove wrap and let stand at room temperature about 15-30 minutes. Preheat oven to 325 degrees. Bake 40 minutes. (Make sure have a large enough pan or place cookie sheet under to catch any drips!) Invert onto large serving dish and remove pan. Serve warm.